Dahi Mutton (Serves Four, Preparation Time: 1.5 hours)

Should I say, most of the hard core non-vegetarians, prefer Red Meat over poultry? Affirmative? So here goes my favourite mutton recipe…it certainly is a little ;-) high on the calories, but YUMMMMMMYYYYY!! I really don’t mind taking a guilt trip for this one.

Ingredients
  • 1kg mutton (cut into medium sized pieces)
  • 6-8 tbsp refined oil
  • 5 medium sized onions (one finely chopped, 4 ground into a paste)
  • 6 tbsp garlic paste
  • 3 tbsp ginger paste
  • 1 bowl beaten curd
  • 4-5 cloves
  • 3-4 green cardamom pods
  • 3-4 black cardamom pods
  • 2 bay leaves
  • 4-5 peppercorns
  • 1-2 cinamon stick (s)
  • 6 tsp coriander powder
  • 2 tsp red chilly powder (or to taste)
  • Salt to taste
  • ½ tsp garam masala
  • Fresh coriander leaves – for garnishing
Optional Ingredients (for richer gravy)
  • A small strand of mace
  • Powdered nutmeg (pinch)
  • 4-5 strands saffron
  • 1 tbsp poppy seeds soaked in 3-4 tbsp water
  • 4-5 almonds
Steps
  • Heat the oil in a pressure cooker, add bay leaves, cloves, green cardamoms, black cardamoms, peppercorns and cinamon sticks; once they crackle, add finely chopped onions

  • In about 3-4 tbsp water, add corinader and red chilly powder, mix well and add it to the onions cooking on the flame; let it cook till all the spices are roasted properly

  • Now add a bowl of beaten curd and cook on medium flame till it absorbs the spices well enough

  • Add ground onion and salt to taste; let it cook till they turn pinkish brown

  • Optional Step (for enhanced flavour): At this stage, you may add the paste of poppy seeds, almonds, nutmeg powder, saffron and mace, finely ground

  • Add ginger and garlic paste; keep cooking till brown

  • Add the washed mutton pieces and keep stirring (every 2-3 minutes) on low flame for about 45 minutes - the mutton will realeases its juices, absorb all the spices and will start leaving oil

  • In a separate vessel, heat about 300-400 ml water (depending on the thickness of curry you want) and add it to the mutton in the cooker

  • Leave the mutton to be pressure cooked on high flame, wait for the first whistle and then simmer it down; let it simmer for another 15 minutes or till tender

  • Finally, add about ½ tsp garam masala and garnish with finely chopped corainder leaves
Enjoy with steamed rice or roomali chapatis!

Tips

Prefer fresh mutton over frozen; front portion of the goat (peferably a baby goat) cut into medium sized pieces are a better bet – this will ensure tender pieces

To disinfect, rub some turmeric onto the mutton pieces and wash it of with water, before cooking

For better taste, always add hot water instead of cold in any curry

Comments

Vik said…
Hey Ishita, this is absolutely stunning. We have been waiting for this magic recipe ever since we tasted it.
Very nicely explained. I would love to try it out. (Imagine a kichen-moron like me!).
Ishita said…
Vikas, I am sure it'll turn out better than my preparation....just follow the steps...and yes thanks for the encouraging words!!

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